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kale, endive, and smoked salmon salad with avocado and pink grapefruit

by California Endive Farms

Serves 2

2 cups Chopped Tuscan kale
1 head California Endive (red or white)
1 pink Grapefruit
1 Avocado
3-4 ounces Smoked wild salmon
1 tablespoon Finely chopped red onion
2 tablespoons Avocado oil or olive oil, plus more to taste
Freshly ground black pepper

Cut the endive into 3/4" pieces.

Segment the grapefruit, saving 1-2 tablespoons of the juice that drains off. Cut large segments in half.

Dice the avocado. Chop the salmon.

In a medium bowl, combine kale, endive, grapefruit segments, grapefruit juice, avocado, smoked salmon, and red onion.

Drizzle avocado or olive oil over the salad and mix well. Season with fresh ground pepper before serving.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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